Name: Pumpkin Risotto
Prep time: PT-487133H29M15S
Cook time: 25 min
Total time: 30 min
Ingredients: 2 onions, finely chopped; 2 kg Hokkaido pumpkin, peeled and cubed; 2 chili peppers (optional), finely chopped; 2 tsp salt; 3 liters vegetable broth; Olive oil, for sautéing; 400 g risotto rice (like Arborio); 300 ml white wine; Black pepper, to taste; Pumpkin seeds, for garnish; Pumpkin seed oil, for drizzling; Fresh parsley, chopped

Pumpkin Risotto

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Creamy, savory, and full of autumn flavor, this Pumpkin Risotto features tender Hokkaido squash, fragrant herbs, and a swirl of pumpkin seed oil for richness. It’s cozy, elegant, and perfect for a warming lunch or dinner.

Author: Wyatt Porter
Prep Time: : 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 total 1x

Ingredients

Scale

2 onions, finely chopped

2 kg Hokkaido pumpkin, peeled and cubed

2 chili peppers (optional), finely chopped

2 tsp salt

3 liters vegetable broth

Olive oil, for sautéing

400 g risotto rice (like Arborio)

300 ml white wine

Black pepper, to taste

Pumpkin seeds, for garnish

Pumpkin seed oil, for drizzling

Fresh parsley, chopped

Instructions

Heat a drizzle of olive oil in a large pot. Sauté onions and chili until soft.

Add cubed pumpkin and cook for 5–7 minutes. Season with salt.

Stir in the rice and toast for 1–2 minutes.

Pour in white wine and let it simmer until mostly absorbed.

Gradually add hot broth, 1 ladle at a time, stirring frequently and waiting for each addition to absorb before adding the next.

Continue for about 20–25 minutes, until rice is tender and creamy.

Season with black pepper and adjust salt to taste.

Serve hot, garnished with pumpkin seeds, a drizzle of pumpkin seed oil, and chopped parsley.

Nutrition

Calories: ~520
Fat: 15g
Carbohydrates: 75g
Protein: 10g

Find it online: https://flavorscroll.com/pumpkin-risotto/